Spinach & Mushroom Clam Soup

I was planning on making this – Linguini with Zucchini – for dinner tonight when Wayne called to say sandwiches were unexpectedly brought into work for lunch and could we please have something light for dinner. Since I was already thinking clams, and since we also have spinach that needs to be eaten, a quick Google search led me to this inspiration recipe. Amazingly, it also gave me an opportunity to use the lone lemon languishing in the fridge along with some opened anchovy paste. And because it was nice and delicious, we’ll have it again someday!

Spinach & Mushroom Clam Soup 

• 1/2 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 3/4 teaspoon anchovy paste (or one anchovy)
• 2 cups chicken broth
• 2 cans (6 1/2 ounces each) chopped clams, including liquid
• 1 can (4 ounces) sliced mushrooms, including liquid
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/4 teaspoon red pepper flakes
• dash cayenne pepper
• 2 cups spinach leaves
• juice of 1/2 a lemon
• chopped chives, scallions or green onions for garnish, if desired

Heat olive oil in pan and briefly sauté onion. Add garlic and anchovy paste and cook for another minute. Stir in broth, clams, mushrooms, and seasonings and bring to a boil. Lower heat, add spinach and let cook for 5 minutes. Stir in lemon juice and serve hot.

2-3 servings